Preheat oven to 350 degrees and collect all the ingredients. Line Handi-Foil cupcake pan with the liners
2
Using a hand or standing mixer, beat together all ingredients until combined and mixed. Scoop ¾ batter into the liners
3
Bake in the oven for 19 minutes or until a light golden brown. Allow cupcakes to cool.
Make Marshmallow Meringue frosting
4
Using a double broiler, mix all ingredients except the vanilla in a large pan.
5
Pour the mixed ingredients into the bowl of a standing mixer
6
Start to simmer the water and heat the mixture until the candy thermometer reaches 165 ℉ and all the sugar has dissolved, about 5-10 minutes from when the water starts to simmer.
While heating, gently mix to ensure even cooking
7
Once all the sugar has dissolved and the mix is 165 ℉, remove from heat and place the bowl in a standing mixture and mix on medium-high for 5-7 minutes until the egg whites stiffen up and the mixture starts to cool. Once it starts to stiffen up, add the vanilla.
Applying Frosting
8
Scoop the marshmallow frosting into the disposable piping bag
9
Spoon on 2 tbsp of lemon curd onto the top of the cupcake.
10
Pipe the marshmallow meringue onto the top of the lemon curd
11
Using a kitchen torch, toast the marshmallow frosting on your lemon meringue cupcakes.
Let it cool and serve.
Look for more dessert ideas on our Dessert Recipe page.
Ingredients
1box of Butter Yellow Cake mix
1cupwater
⅓cupunsalted butter, softened
3large eggs
1Cupcake Pan with liners
Marshmallow Meringue frosting
1cupsugar
4large egg whites
¼tspkosher salt
¼tspcream of tarter
1tsppure vanilla extract
1large disposable piping bag
10ozlemon curd
Directions
1
Preheat oven to 350 degrees and collect all the ingredients. Line Handi-Foil cupcake pan with the liners
2
Using a hand or standing mixer, beat together all ingredients until combined and mixed. Scoop ¾ batter into the liners
3
Bake in the oven for 19 minutes or until a light golden brown. Allow cupcakes to cool.
Make Marshmallow Meringue frosting
4
Using a double broiler, mix all ingredients except the vanilla in a large pan.
5
Pour the mixed ingredients into the bowl of a standing mixer
6
Start to simmer the water and heat the mixture until the candy thermometer reaches 165 ℉ and all the sugar has dissolved, about 5-10 minutes from when the water starts to simmer.
While heating, gently mix to ensure even cooking
7
Once all the sugar has dissolved and the mix is 165 ℉, remove from heat and place the bowl in a standing mixture and mix on medium-high for 5-7 minutes until the egg whites stiffen up and the mixture starts to cool. Once it starts to stiffen up, add the vanilla.
Applying Frosting
8
Scoop the marshmallow frosting into the disposable piping bag
9
Spoon on 2 tbsp of lemon curd onto the top of the cupcake.
10
Pipe the marshmallow meringue onto the top of the lemon curd
11
Using a kitchen torch, toast the marshmallow frosting on your lemon meringue cupcakes.
Let it cool and serve.
Look for more dessert ideas on our Dessert Recipe page.
